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–+ servings

Chocolate Easter Nest Cookies with Oreos

Easter chocolate-covered cookie nests topped with pastel candy eggs on a woven tray
These Chocolate Easter Nest Cookies are an easy no-bake Easter cookie made with Oreo cookies, melted chocolate, sprinkles, and mini chocolate eggs. They set up fast in the freezer and look perfect on an Easter dessert tray, spring party platter, or holiday cookie board.
Marina Sestan
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Serving Size 12 Nest cookies

Equipment

Ingredients

  • 12 Oreo cookies regular or Golden (12 or 16)
  • 10 oz dark chocolate melting wafers or melting chocolate
  • ¼ cup chocolate sprinkles
  • 24 Mini milk chocolate eggs about 24–48 eggs, 2–3 per cookie

Optional (if using chocolate chips instead of wafers):

  • 2 teaspoons coconut oil per 1 cup chocolate chips helps the coating melt smooth and set nicely

Instructions

  • Prep the tray. Line a baking sheet with parchment paper.
  • Melt the chocolate. Add chocolate melting wafers to a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until smooth and glossy.
  • Coat the cookies. Place an Oreo in the melted chocolate and use a fork to flip and coat completely. Lift it out and tap the fork on the bowl edge to remove excess chocolate.
  • Decorate right away. Transfer the cookie to the lined baking sheet. Immediately sprinkle with chocolate sprinkles, then gently press 2–3 mini chocolate eggs on top.
  • Chill to set. Freeze for 30 minutes, or until the chocolate is fully hardened.
  • Serve. Enjoy chilled, or let sit at room temperature for 5 minutes for a slightly softer bite.

Notes

Tips + Tricks

  • Melt slowly: Microwave chocolate in 30-second bursts and stir well each time so it stays smooth, glossy, and easy to dip.
  • Keep the coating clean: Tap the fork on the bowl edge to remove excess chocolate. a thinner coat sets neater and looks prettier.
  • Decorate right away: Add sprinkles and press in the eggs immediately so they stick before the chocolate firms up.
  • Work in batches: Dip 3–4 cookies at a time, then top them, this keeps your chocolate from setting before you decorate.
  • Best texture: Eat chilled for the cleanest “set” finish, or let sit 5 minutes for a softer bite.

Substitutions

  • Oreo cookies: Use any sturdy sandwich cookie (Golden Oreos, chocolate sandwich cookies, or gluten-free sandwich cookies).
  • Dark chocolate melting wafers: Swap for milk chocolate wafers (sweeter) or white chocolate wafers (fun for Easter). If using chocolate chips, add 1–2 tsp coconut oil per cup so it melts smoother and sets nicer.
  • Mini milk chocolate eggs: Substitute mini candy-coated eggs, pastel M&M’s, jelly beans, or small chocolate pieces.
  • Chocolate sprinkles: Try crushed Oreo crumbs, cocoa nibs, toasted coconut, or pastel sprinkles for a more spring look.

Storage

  • Fridge: Store in an airtight container for up to 1 week.
  • Room temp: If your home is cool, they can sit out for a few hours on a dessert table, but they’re best kept chilled.
  • Freezer: Freeze in a container with parchment between layers. Thaw in the fridge to reduce condensation. Just be aware Oreos will soften.
 
 
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